Apricot Chicken: A generational classic

This Apricot Chicken recipe is a generational classic filled with flavour from very few basic ingredients.

You can use any part of the chicken, breast, thigh, legs or Maryland. If you are using bone-in chicken, you will need to add more cooking time.

Simple and tasty recipes like Apricot chicken are making a comeback as a cheaper alternative than going out to eat or ordering in. This sweet but savoury dish goes well with a simple salad or creamy mashed potatoes and vegetables. If you have leftovers, you could make a next-level sandwich for your lunch, add your favourite salad items, wrap it up, and you're good to go!

Let's start this recipe:

✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

What do I need?

• 1 kg of Chicken (I used Breast)
• 40 grams of French Onion Soup Mix
• 400 ml of Apricot Nectar
• 2 medium Onions
• 1 cup of Plain Flour
• 100 grams of Dried Apricots

Preheat oven to 180°C or 360°F

• Slice 100 grams of Dried Apricots

• Cut 2 Medium Onions into wedges

• Slice 1 kg of Chicken into strips. (If using Chicken with bone in, leave as is.)

• Coat each strip of chicken in flour and place in an oven-proof dish. (If using Chicken with the bone in follow this step.)

• Whisk together 400 ml of Apricot Nectar and 40 grams of French Onion Soup Mix.

• Add sliced Apricot and Onion wedges to the coated Chicken.
• Pour the Apricot Nectar and French Onion Soup Mix evenly over the Chicken.

• Cover the Chicken with aluminium foil.
• Place in the preheated oven to cook for approximately 40 minutes.

• Let it rest for 5 minutes before serving.

Enjoy!